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Tuesday, April 3, 2012

Blueberry Biscuits

Sometimes it's all about marketing, even to a five year old. This morning I was asking my kids what they wanted for breakfast and listed off several options: pancakes, eggs, smoothie, fruit... "No, no, no," they said.

"Hmmm," I replied, "How about scones?"

"No!" my five year old exclaimed back.

Well, ok, I really wanted scones. So what to do? One more option, "How about biscuits?" (that are really scones in disguise, just marketed differently.)

"YEAH!!!" they cheered.

Biscuit-like scones it is! I wasn't really in the mood for something savory, so I decided to make my biscuits just a tad sweet by making them into blueberry biscuits. At any rate, these biscuits were a hit, gobbled by the mouthful by my kids. Breakfast success! And they are so easy to make, you can whip them up in mere minutes.

If you are avoiding grains (as I often am), just replace the sorghum flour with almond flour.

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Welcome to the 18 Hour Kitchen

I'm Kelly and I have a passion for gluten free cooking with whole foods. I read cookbooks like novels and am in my kitchen for what seems like 18 hours a day. This blog is my journey of cooking with real food, as God intended. Join me in my culinary adventures and, as you do, "I pray that you may enjoy good health." 3 John 1:2